Ravjul Malti (maltese Homemade Ravioli)

Total Time: 35 mins Preparation Time: 30 mins Cook Time: 5 mins

Ingredients

• Servings: 8
• 750 g plain flour
• 250 g semolina
• 6 -8 eggs
• 2 tablespoons olive oil
• 1 pinch salt
• 600 g ricotta cheese
• 50 g parmesan cheese, grated
• 1 egg
• 2 tablespoons parsley, finely chopped
• salt and pepper

Recipe

• 1 mix flour and semolina, make a well in the centre, add beaten eggs, olive oil and salt and using your fingers, start incorporating the flour into the flour. knead until you have a soft pliable dough, cover in plastic wrap and refrigerate.
• 2 filling:.
• 3 mix all the ingredients together.
• 4 cut the dough in 4 pieces and roll out each piece into a wide ribbon shape. do not roll out the dough too thin because this isn't a very strong dough. you can use a pasta machine or a rolling pin.
• 5 put 1 tbsp of filling on 2 of the dough leaving them a bit spaced out. lay another sheet of pasta on top and using your thumbs press aroung the filling to make sure that the ravioli are sealed shut. cut using a biscuit cutter cut out the ravioli and lay on more semolina. the remaining cut out pasta can be re kneaded and filled too.
• 6 do not leave lying around for a long time ofr they will stick to each other.
• 7 to cook boil in salted water for 4 minutes ( but not a rolling boil).
• 8 to freeze: freeze immediatley on a baking sheet dusted with semolina, once frozen pack in bags.
• 9 serve topped with a plain tomato sauce and 1 tbsp of parmesan cheese sprinkled on top. drizzle a bit of olive oil, season with salt and pepper.